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KAYBEE'S INDIAN FLAVOR

1234 N HALSTED ST, CHICAGO, IL 60642 · Restaurant

Inspection summary

KAYBEE'S INDIAN FLAVOR has been inspected 6 times by Chicago Department of Public Health since July 26, 2018. The most recent inspection, on September 20, 2021, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on May 19, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on March 20, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on March 20, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 20, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 20, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER/CERTIFICATE ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED . INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE OR SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. INSTRUCTED TO PROVIDE AND MAINTAIN
  3. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE THE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE ENTER PREMISES, THEN ENTER PREP AREA, PUT ON GLOVES, AND IMMEDIATELY BEGAN HANDLING FOOD & EQUIPMENT WITHOUT WASHING HIS HANDS. INSTRUCTED THAT EMPLOYEES MUST IMMEDIATELY WASH HANDS BEFORE ENGAGING IN HANDLING FOOD OR EQUIPMENT. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED 3 LBS OF COOKED RICE BEING HELD IN A RICE COOKER AT 109F, VALUED AT $15. MANAGER VOLUNTARILY DISCARDED AND DENATURED RICE. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON ALL TCS FOODS PREPARED AND HELD ONSITE IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED YOGURT BEING FERMENTED ONSITE. MANAGER VOLUNTARILY DISCARDED YOGURT. INSTRUCTED THAT HACCP PLAN AND VARIANCE IS REQUIRED FOR SPECIAL PROCESSES, INFORMATION PROVIDED. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS (RICE, FLOUR) WITH COMMON FOOD NAMES WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD BEING STORED ON THE FLOOR IN REAR PREP AREA. INSTRUCTED TO STORE FOOD 6" OFF FLOORS TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION (BUCKET) BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE CUTTING BOARD ON PREP COOLER. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN EXCESSIVE DEBRIS FROM STOVE, FRYER, AND GRILL. ALSO, CLEAN DEBRIS FROM LOWER SHELVES ON PREP TABLES THROUGHOUT FRONT AND REAR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR SLOW DRAIN IN HAND SINK IN REAR PREP NEXT OT 3-COMP SINK. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR/REPLACE STAINED CEILING TILES THROUGHOUT FRONT SEATING AREA AND REAR PREP. ALSO, CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS THROUGHOUT. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHTS IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
  4. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLYOEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION 2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURE. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSRTUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIRMENTS.
  5. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLYOEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION 2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN UP PROCEDURE. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • PREMISES HAS NO DUMPSTER SERVICE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN DUMPSTER AND AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSRTUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIRMENTS.
  6. License

    0 infractions

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